information

Pierre
Troisgros

 

« Les Puisseguin-St-Émilion » are wines that speak directly to the body: they are drunk with pleasure on all occasions.
At « Château de l'Anglais » we give ourselves the means to make an excellent Puisseguin St-Emilion on a land which has not yet said its last word»

Green lentils from Le Puy with Merlot barks
and Puisseguin-St-Emilion wine


For 4 people

200 gr green lentils from Le Puy
Aromatic garnish: 1 carrot, 1 onion, 1 bouquet garni, 20 cl of « Château de l'Anglais », 1 large shallot « chicken leg », 2 cl of wine vinegar, 32 grapes, 30 g of butter, salt, coarse ground pepper, sugar


  1. Cooked the lentils and the aromatic garniture
    for 30 mn in the the traditional way
  2. Whilst the lentils are cooking,mince the shallot and fry it sligtly in butter, add vinegar and red wine and reduce til nearly dry. At the last moment add a dash of coarse ground pepper
  3. Poach the grapes for 3 minutes in a light syrup
  4. Strain the lentils and the grapes and add them to the wine and shallot reduction. Bring to the boil and slowly wisk the butter in.
    Check the seasoning and if necessary add some salt.
  5. Savour with hamstring, salt pork, pistachio saveloy or ou…truffles saveloy.